On greaseproof paper, roll each half of dough into 25x30cm (10x12 in) rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as as you would a swiss roll.

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Reviews (6)

Something else.
Instead of the plain dough on top of the chocolate when rolling the whole thing up like a swiss roll, I put the chocolate atop the plain. It didn't seem to work the other way round, unless I'm missing something there! - 18 Jul 2009

Used different ingredients.
i used fine dark chocolate 85% instead of cooking chocolate, as it was all ii had in the cupboard... i think it has given the biscuits a slightly more grown up feel x - 21 May 2010